Cracked Peppercorn Hollandaise

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Cracked Peppercorn Hollandaise

 

Recipe By : Magnolias, Charleston, South Carolina

Serving Size : 1 Preparation Time :

Categories : Restaurant Sauces

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 egg yolks

1 tablespoon fresh lemon juice

1/4 teaspoon salt

3 dashes Tabasco

3 tablespoons water

1 pound unsalted butter -- melted

1 tablespoon chopped parsley

1 teaspoon freshly cracked pepper

 

Yield: 2 cups

 

Place the egg yolks, lemon juice, salt, Tabasco and water in a stainless steel

bowl, or in the bowl of an electric mixer and mix to combine. Place the bowl

over simmering water, double boiler style, but not touching the water. Whisk

the yolk mixture vigorously for 3 to 4 minutes until it triples in volume and

becomes light in color. It may be necessary to take the bowl off of the stove

a couple of times to release the steam which builds up.

 

When the mixture has tripled in volume and is opaque, remove the bowl from over

the simmering water and place it on the counter on a damp cloth to steady it or

on the mixer with the whip attachment. Whisking vigorously, pour in the melted

butter in a slow, steady stream. The melted butter should be the same

temperature as the warm yolk mixture for a tight emulsification. After all of

the butter is added, fold in the parsley and cracked pepper. Taste the sauce

and adjust the seasoning with salt, cayenne pepper, lemon juice or Tabasco.

Serve at once, or you may place the hollandaise in a small glass bowl and keep

it in a warm place for about an hour before serving. To successfully be held,

the hollandaise should remain at a warm temperature, becoming neither too hot

or too cold.

 

NOTE. When you melt the butter for the hollandaise, you have to do it very

slowly Otherwise the butter will boil and the water in it will cause the golden

liquid butter to emulsify with the water and inhibit the butters' ability to

thicken. Let the melted butter settle and pour or ladle the golden butter from

the top, leaving the water and the milk solids to be discarded. The result is

what is known as " clarified butter. "

 

Source: Magnolias Southern Cuisine, by Donald Barickman,1995; ISBN:

0-941711-31-5. Chef Barickman owns both Magnolias Restaurant and the Blossom

Cafe in Charleston, South Carolina. In this cookbook, he tried to include the

patrons most favorite dishes. >From the cookbook collection of Brenda Adams

<adamsfmle; recipecafe/veg-recipes 3/99.

 

 

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